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Home » Dinner » Sirloin Steak with Garlic Butter

Published: March 25, 2020 Last Modified: March 25, 2020 By Sara 62 Comments

Sirloin Steak with Garlic Butter

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Sirloin Steak with Garlic Butter #steak #beef #dinner #dinneratthezoo

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.

You can never go wrong with steak for dinner, whether it’s steak fajitas, mushroom steak, or this tender and juicy sirloin steak with compound butter.

Sirloin Steak with Garlic Butter #steak #beef #dinner #dinneratthezoo Sirloin Steak with Garlic Butter #steak #beef #dinner #dinneratthezoo

Sirloin steak topped with garlic butter and parsley.

Sirloin steak is one of my favorite cuts of meat. It’s relatively inexpensive, flavorful, tender and readily available at most grocery stores. My favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

What cut of meat is sirloin?

Sirloin steak comes from the rear back portion of the cow, and comes in two parts; the top sirloin and the bottom sirloin. The top sirloin is the more tender cut, and is typically labeled as “top sirloin” on the packaging. Bottom sirloin is less tender, and is typically just referred to as “sirloin” or “sirloin steak”. Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time.

Uncooked steaks on a plate.

How do you cook sirloin steak?

Start by patting your steaks dry with a paper towel. Removing the moisture from the exterior of the meat will allow for a nice brown crust to develop. Season the meat generously with salt and pepper, then cook it over medium high heat in a heavy skillet. Cook the meat to the desired level of doneness, then let the steak rest for at least 5 minutes. Place a scoop of garlic and herb butter over the steak, then slice it and serve.

Butter, garlic and herbs in a mixing bowl.

Tips for the perfect steak

  • You can sear your steak in a pan on the stove, or use an outdoor grill or indoor grill pan. If you’re using a grill, add the butter after you remove the steak from the grill so it doesn’t drip off into the grates.
  • The garlic butter can be prepared up to 2 days before you plan to use it. Store the butter in the fridge, and let it sit at room temperature to soften about 15-20 minutes before you plan to use it.
  • Be sure to slice your meat against the grain for the most tender results.
  • For even more flavor, pair this recipe with a marinade. Marinate the meat for up to 24 hours, then cook as directed and add the butter on top.
  • Serve your steak with a variety of sides such as mashed potatoes, rice, or a roasted vegetable such as asparagus or green beans.

Sirloin Steak Flavor Variations

This steak is delicious as-is, but you can add other sauces and flavorings to customize the recipe to your tastes.

  • Mushrooms: Cook 8 ounces of sliced mushrooms in 3 tablespoons of melted butter. Season the mushrooms with salt and pepper and serve them over your steak.
  • BBQ Sauce: Brush homemade or store bought BBQ sauce over your cooked steak instead of using the garlic butter.
  • Cajun: Mix 1 teaspoon of Cajun seasoning, 1/2 teaspoon minced garlic and 2 teaspoons chopped parsley into the softened butter.
  • Mexican: Combine 1 1/2 teaspoons chili powder, 1/2 teaspoon lime zest and 2 teaspoons chopped cilantro leaves with the butter.

Seared steaks in a pan.

Steak Temperature

The best way to gauge when your sirloin steak is done is to use a digital thermometer. You can insert a probe thermometer into the thickest part of the meat to determine whether the steak is at your preferred level of doneness. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.

Keep in mind that steaks should rest for at least 5 minutes before you cut into them. It’s best to take the steak off the heat a few degrees before you reach your desired temperature, as they’ll continue to cook as they rest.

  • Rare: 130 degrees F
  • Medium Rare: 135 degrees F
  • Medium: 145 degrees F
  • Medium Well: 150 degrees F
  • Well Done: 160 degrees F

Sliced sirloin steak over mashed potatoes with green beans.

Once you try this amazing steak, you’ll find yourself making it on a regular basis!

More steak recipes you’ll enjoy

  • Avocado Steak Tacos
  • The Best Steak Marinade
  • Marinated Flank Steak
  • Philly Cheesesteak Egg Rolls
  • Steak Kabobs

Sirloin Steak Video

Sirloin steak topped with garlic butter and parsley.
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5 from 68 votes

Sirloin Steak with Garlic Butter

This sirloin steak is seared to golden brown perfection, then topped with garlic and herb butter. A simple, yet totally satisfying way to enjoy steak that's easy enough for an everyday meal, yet elegant enough for company.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 323kcal
Author Sara Welch

Ingredients

  • 1 1/4 pounds sirloin steak I like top sirloin
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter softened
  • 1/2 teaspoon garlic minced
  • 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Instructions

  • Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
  • Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
  • Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
  • While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
  • Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

Nutrition

Calories: 323kcal | Carbohydrates: 1g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 181mg | Potassium: 485mg | Sugar: 1g | Vitamin A: 350IU | Calcium: 43mg | Iron: 2mg
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    Comments

    1. trish says

      November 11, 2022 at 3:44 pm

      5 stars
      found a couple of smallish top round sirloins on the markdown and my husband was skeptical but followed this recipe exactly, using marinade x 24 hrs (followed the marinade recipe) and also did the butter. Used my trusty cast iron pan and WOW, they were perfect!! Much better than some expensive steaks I’ve had. Thanks for the great recipe!!

      Reply
      • Shalina says

        January 13, 2023 at 6:33 am

        what marinade did you use?

        Reply
    2. Elizabeth Benavides says

      October 24, 2022 at 7:11 am

      5 stars
      II was so delicious! I do t think I ever had this cut of meat. I looked up recipes at the grocery and found this one, I am so glad I did! I cooked it on the cast iron and used my thermometer. The herbs I used were parsley and home dried oregano.

      Reply
    3. Sandra says

      September 2, 2022 at 3:14 pm

      5 stars
      Wow! I had a prejudice that sirloin steak would be dry and chewy. I followed the instructions, using my good old cast iron, and all along I was afraid the outside would be charred to a crisp, since my steaks were very thick. One warning to people who don’t cook a lot of steak: it seemed to go from rare to medium rare/medium very quickly. I just kept cooking it and checking the temp. Mine were mostly medium rare (some parts medium) and these were ridiculously delicious! Very flavorful and I was surprised at how tender it was. The garlic butter is divine (even though I didn’t have any fresh herbs, so I used some Penzy’s dried parsley); I knew I’d have more of it than I needed, so I also slathered a huge russet potato in it and microwaved it (no time to bake ’em) for around 6 minutes total. Topped the meal off with fresh artichokes and mayo, and I think it was the best old-fashioned meal I’ve had in a long time. (As opposed to one-pot meals, or things like sweet potatoes with ragú/spaghetti sauce on top.) This is a winner!

      Reply
    4. Kimberly says

      August 28, 2022 at 1:23 pm

      Possible senior moment, but “11/4” pounds means nothing to me?

      Reply
      • Sara says

        August 29, 2022 at 12:45 pm

        It’s 1 and 1/4 pounds.

        Reply
    5. Renee says

      May 30, 2022 at 10:17 am

      5 stars
      If I could give this 10 stars I would…SOOO GOOD!!

      Reply
    6. Mrs P says

      April 29, 2022 at 12:28 pm

      Thank you! I’ve hunted through my cookbook, Joy of cooking and allrecipes. Nobody explained how easy and delicious it could be.

      Reply
    7. Cathy says

      April 13, 2022 at 4:22 pm

      5 stars
      Tried this tonight very easy and delicious

      Reply
    8. Louise says

      March 11, 2022 at 5:00 am

      5 stars
      DELICIOUS and Simple way to make a tasty and tender steak. Thank you for sharing this GREAT recipe. It is appreciated!!!

      Reply
    9. Ulvia says

      March 3, 2022 at 2:50 pm

      5 stars
      It’s an easy and delicious recipe my family loved it and today is the second time That I will make it again . The butter on top makes a big difference
      Thanks for sharing your recipe

      Reply
    10. Mary says

      February 16, 2022 at 6:41 pm

      5 stars
      Sooooo gooooood!! Served with onions cooked in the pan, over rice with a green salad.

      Reply
    11. Tripletmomma2000 says

      February 9, 2022 at 3:31 am

      5 stars
      Excellent and easy!

      Reply
      • Amanda says

        August 22, 2022 at 5:19 pm

        Made the steak, but I am lazy today so I didn’t do the butter 🤣 maybe next time!

        Reply
    12. Valmar says

      January 2, 2022 at 5:11 pm

      5 stars
      I bought some top sirloin and was looking for a recipe and found this one. Delicious! Thank you for sharing your recipe. Will definitely be making it again!

      Reply
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